Lamb Balls with Roasted Red Pepper Vinaigrette

At the Burgettstown tour stop, Chef Fiona added her own spin on a traditional meatball recipe with her Lamb Balls with Roasted Red Pepper Vinaigrette. The Dave Matthews Band and crew couldn't get enough of these tasty creations. At home, we recommend pairing the dish with the Dreaming Tree Pinot Noir.

Directions

Roast Red Peppers over open flame until black. If open flame not possible; pre-heat oven to 450 degrees and roast peppers until skins blacken. Cover to steam and cool.

Remove skins and seeds. Set peppers aside.

If you want to skip the previous steps you can use a 16 oz. jar of roasted red peppers, drained (they are not as delicious, but will save a lot of time).

Put peppers and remaining ingredients into a blender and puree until smooth. Salt and pepper to taste. Set aside until ready to serve.

For the Meatballs

Pre-heat oven to 425 degrees.

Sauté the onions and garlic in 2 T olive oil until soft, set aside and cool.

In a large bowl add all ingredients. Mix thoroughly, but be careful not to over mix.

Take a small amount of mix and cook in a small sauté pan with some olive oil, to test for seasoning; adjust according to your taste.

With wet hand, roll meatballs to about 2-3 inch balls. Lay out on sheet tray and cook for 20-25 minutes, until lightly browned and cooked through.

Serve hot, warm or room temperature with the Vinaigrette.

Delicious as an appetizer or an entrée with a Greek salad and a mezze platter.

Notes: If you want a more dramatic presentation, roast cherry tomatoes still on the vine with extra virgin olive oil, balsamic vinegar, salt and pepper. 425 degrees for 20 minutes. Serve with the lamb balls.